The idea of popping sweet potato slices in the toaster started infiltrating blogs last summer and picked up steam again in the new year, along with the avocado buns, as a way to go gluten-free. Pile your "toast" with toppings, and dig in. Simple, right?

Maybe not: For one, we had to run the sweet potato through the toaster several times to get the slices even close to an approximation of toast-crispy. Watch the results of our experiment, with unscripted reaction from Tribune staff taste testers, above.